Sous Chef
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Key skills for this role
About the Role
Ramee Group of Hotels is seeking an experienced Sous Chef to assist in managing kitchen operations, ensuring high food quality, and leading the culinary team. Responsibilities include supervising food preparation, controlling costs, training staff, and ensuring compliance with safety regulations.
Key Skills for This Role
Responsibilities
- Assist the Executive Chef in the daily management of kitchen operations
- Supervise and coordinate food preparation and cooking activities
- Ensure consistency, quality, and presentation of all dishes
- Monitor food stock levels and place orders as required
- Control food costs, minimize wastage, and maintain inventory records
- Train, mentor, and motivate kitchen staff
- Ensure compliance with food safety, hygiene, and sanitation regulations
- Conduct regular quality checks on ingredients and finished dishes
- Assist in menu development, recipe standardization, and seasonal offerings
- Manage kitchen schedules and allocate duties efficiently
- Handle guest feedback related to food quality
- Ensure proper maintenance and safe operation of kitchen equipment
Requirements
- Diploma or Degree in Culinary Arts, Hotel Management, or related field
- Minimum 3–5 years of experience in a similar role within hotels, restaurants, or hospitality
- Strong knowledge of food preparation techniques, kitchen operations, and international cuisine
- Excellent leadership and team management skills
- Knowledge of food cost control and inventory management
- Familiarity with HACCP and food safety standards
- Ability to work under pressure in a fast paced environment
- Strong communication and organizational skills
Full Job Posting
Job Summary
- We are seeking an experienced and passionate Sous Chef to assist in managing kitchen operations, ensuring high food quality standards, maintaining hygiene and safety regulations, and leading the culinary team.
Key Responsibilities
- Assist the Executive Chef in the daily management of kitchen operations.
- Supervise and coordinate food preparation and cooking activities.
- Ensure consistency, quality, and presentation of all dishes.
- Monitor food stock levels and place orders as required.
- Control food costs, minimize wastage, and maintain inventory records.
- Train, mentor, and motivate kitchen staff to maintain high performance standards.
- Ensure compliance with food safety, hygiene, and sanitation regulations.
- Conduct regular quality checks on ingredients and finished dishes.
- Assist in menu development, recipe standardization, and seasonal offerings.
- Manage kitchen schedules and allocate duties efficiently.
- Handle guest feedback related to food quality and take corrective actions when necessary.
- Ensure proper maintenance and safe operation of kitchen equipment.
Requirements
- Diploma or Degree in Culinary Arts, Hotel Management, or a related field.
- Minimum 3–5 years of experience in a similar role within hotels, restaurants, or hospitality establishments.
- Strong knowledge of food preparation techniques, kitchen operations, and international cuisine.
- Excellent leadership and team management skills.
- Knowledge of food cost control and inventory management.
- Familiarity with HACCP and food safety standards.
- Ability to work under pressure in a fast paced environment.
- Strong communication and organizational skills.
Preferred Skills
- Menu planning and recipe development.
- Staff training and performance management.
- Cost control and budgeting.
- Time management and multitasking.
- Problem solving and decision making abilities.
Pay
- Up to AED 4,000 per month
Work Location
- In person
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